Restaurant Le premier ル・プルミエ

Delicate seasoning ... Desserts are delicious and cute, not to mention French 💕 French bread made by his wife is also delicious ... The atmosphere of the shop is calm, clean and I like it. With important people on the anniversary ... You can eat a luxury luxury lunch at the counter while you work. Take out home French. Anyway, it is a precious French restaurant that is easy to eat for all ages.

Mother's day eve, Le. Premiere after a long absence. Because of corona? thanks to? Take out French. Appetizer ¥ 2000 and main black pork tomato stew ¥ 800 × 2 Petite French bread included. The volume was enough with my daughter and two people. Of course, the main dish is holoforo, and the appetizers are polite and delicious. It's impossible for the government to talk and focus on cooking! !

I went with her for Christmas. It was located in front of Takaoka Station and had a parking lot. It was 4.5 days ago, but I happened to have one seat and was able to make a lucky reservation. Either 18:00 or 19:30 can be booked for the Christmas special course only. Amuse is "Yao venison jerky and parmesan cheese-flavored shoe", and hors d'oeuvre is "Shinminato red snow crab, scallop, crab miso and large leaves wrapped in thin dough made of rice flour and flour and steamed to make a home vegetable garden Radish potato and white fish soup stock with curry powder and whipped sauce and crab cream sauce sauce.For fish dishes, `` natural red sea bream is wrapped in a fibrous dough made of corn starch and made into a frit, In the dessert, the emulsified wine and butter, a sauce made with local citron and boiled balsamic vinegar, and the dessert, `` Pear wrapped caramel with maroon paste and almond cream, french maron paste and almond cream from Oyabe '' The dish was made with local produce such as “Pistachio sauce with strawberries and strawberries” with cream. In addition, the main meat dish is "Green high quality Hokkaido beef fillet, about one hour and a half so as not to produce gravy at a temperature of 63 degrees Celsius where bacteria are killed and 65 degrees Celsius where protein begins to solidify, so as not to destroy fiber. Baked The sauce is a source of plenty of red wine with truffles, "said the delicious meat dish, which is often cooked at low temperatures in the prefecture's French cuisine. Although it was a 9-hour course of about 2 hours, all dishes were delicate, full of stomach and delicious. It is a store that she will be happy and want to visit again. Thank you very much. It is a course of Magne Gourmand. Amuse Yao venison jerky Parmesan cheese-flavored shoe Hors d'oeuvre Foie gras confit and Sangen pork, gateau of stewed apple white wine, salted apple jelly fig red wine stew, ruby ​​onion pickles Hors d'oeuvre Shinminato red snow crab, scallop, crab miso and large leaves are wrapped in thin dough kneaded with rice flour and flour, steamed, and curry powder is added to potatoes of white radish and white fish soup in a private vegetable garden. Source Hors d'oeuvres③ High quality Italian mushroom boletus and collagen rich broth based creamy soup with sauteed domestic and French mushrooms fish dishes Natural red snapper is wrapped in a fibrous dough made of corn starch, fritted, emulsified with white wine and butter, and a sauce made with local citron citron and balsamic vinegar. Meat dish Grilled high quality Hokkaido beef fillet, baked for about one and a half hours at 63 degrees Celsius where bacteria are killed and 65 degrees Celsius where protein starts to solidify so that no juice is produced and fibers are not destroyed The sauce is a source of plenty of red wine with truffles Light dessert Plaid orange mousse and fresh orange sauce dessert Oyabe-produced Japanese chestnut astringent skin stew, French-made marron paste, almond cream pie wrapped with caramel ice cream, pistachio sauce, strawberry Santa Sweets Uji Matcha Truffle, Meringue Flamboise

I received 8400 yen course. Amuse Assorted three points of milt (Milan franc, milt Meuniere, milt bouillabaisse) Commander Pork confit Apple jelly Pickle sauce Fig sauce DouJame Part wrapping with red snow crab scallop scallop curry flavor emulsion trumpet and French mushroom Poisson Red sea bream Kadiff grilled with ginger citron white wine balsamic sauce Maine Japanese beef fillet chateaubriand deer thigh panache truffle based sauce with pepper Desale Boiled local chestnuts with astringent skin, wrapped in pie with marron cream, pistachio sauce, rum ice cream Minardies Matcha truffles Framboise meringue Among them, Amuse's milt. Eat half each, and finally add 4 types of dishes, including melanie and bouillabaisse. I was drawn in the moment I ate. Then, Kadaifu grilled red sea bream of Poisson. Yuzu reminds me that I am a Japanese person, it was delicious with a special attention to detail (^ ^)

A shop that seems to be good to eat with loved ones and good atmosphere French. I haven't been able to come to this store until now because French is always prepared, but when I was thinking about stopping the lunch, I read the comments from the store and visited me alone before the lunch was over. The most reasonable Lumiere lunch is 1620 yen including tax (as of September 2019). Hot homemade bread, soup, main, drink, ice dessert. This felt very reasonable on the course. Two homemade breads are served first, and you can try another one. The soup is bouillon soup with a little spicy soup with onion and pepper. The main Lumière lunch was roast pork with a spicy sauce on roast pork fillet with mushroom saute and mashed potatoes. You can choose from Hojicha ice cream, blended coffee, espresso or Earl Gray tea, but choose espresso. The customer service was good and it was a very satisfying lunch. The higher-ranked Ballienne Lunch at 1950 yen seems to be delicious, mainly three-way pork and fish Meuniere, and you can choose from 2 types of fish and 2 types of meat. In addition, the celebrity course that requires a reservation is 3800 yen, and the rich full course is 4600 yen. It ’s a store you ’d like to make a reservation at night.